Roast whole carrots have always felt like the ultimate fancy food to me. Growing up, my dad served us DelMonte “peas and carrots” from a can, usually along with Stouffer’s Macaroni & Cheese and kielbasa. This showcased his entire the extent of his culinary repertoire and one of his favorite meals (still today). I have to admit I still love, for nostalgic reasons mostly. Like Icy Pops and cotton candy. Of course, we did have fresh carrots from time to time, when mom was home and not working on her degree. (This was the Big 80s and she was working on her C.P.A.). Whenever I saw baby carrots with the greens attached, I thought they were the DelMonte version’s fancy friend. So earthy, so frilly, so over the top.

Now, I love buying, cooking, and eating baby carrots. There are so many ways to prepare them and any amount of salt and sugar only compliments the sweet, mellow flavor of this beautiful vegetable.

I decided to try them with molasses, a liberal amount of powdered ginger, and star anise for a little licorice hint. These are both beautiful, healthy, and makes any main dish a fancy friend.

Molasses Roast Baby Carrots

Yields 1 lb. | Prep Time :05 | Total Cook Time :45

INGREDIENTS 

• 1 lb. baby carrots
• 3 tbsp. unsulfured molasses
• 1 tbsp. olive oil
• ½ tsp. salt
• 1 tbsp. dried ginger powder
• 5-6 star anise pods

EQUIPMENT 

• baking sheet
• aluminum foil
• pastry brush

DIRECTIONS 

1. Preheat oven to 350°.
2. Line baking sheet with foil.
3. In small mixing bowl, combine molasses, salt, oil, and ginger.
4. Trim green carrot tops. Scrub carrots.
5. Brush carrots with glaze atop baking sheet.
6. Bake 45 minutes, turning and reglazing every 15 minutes.